Delicious Blueberry Muffins
Indulge in the irresistible charm of homemade *Delicious Blueberry Muffins*, a recipe that combines light, fluffy perfection with bursts of sweet, juicy blueberries in every bite. Made with pantry staples like all-purpose flour, granulated sugar, and a touch of vanilla, these muffins strike the perfect balance between moist and tender. The addition of fresh blueberries ensures a fresh and fruity flavor, while an optional sprinkle of turbinado sugar creates a golden, crunchy topping that’s impossible to resist. Ready in just 35 minutes from start to finish, these easy muffins are ideal for breakfast, brunch, or an on-the-go snack. Whether served warm or at room temperature, these bakery-style treats are a crowd-pleaser you’ll come back to time and time again. Perfectly satisfying and simple to make, this is your go-to recipe for the best homemade blueberry muffins!
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Salt
- 0.5 cup Unsalted butter
- 1 large Egg
- 1.5 teaspoons Vanilla extract
- 0.5 cup Milk
- 1 cup Fresh blueberries
- 2 tablespoons Turbinado sugar (optional, for topping)
Instructions
Preheat the oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or lightly grease it with non-stick spray.
In a large mixing bowl, combine the all-purpose flour, granulated sugar, baking powder, and salt. Whisk to evenly distribute the dry ingredients.
In a small saucepan or microwave-safe bowl, melt the unsalted butter and set it aside to cool slightly.
In another mixing bowl, whisk together the egg, vanilla extract, and milk. Slowly add the melted butter while whisking to combine.
Create a well in the center of the dry ingredients and pour in the wet mixture. Gently stir together until just combined. Do not overmix; the batter should look slightly lumpy.
Carefully fold in the fresh blueberries using a spatula, making sure they are evenly distributed in the batter.
Evenly divide the batter among the prepared muffin cups, filling each cup about 3/4 full. If desired, sprinkle the tops with turbinado sugar for a crunchy finish.
Bake in the preheated oven for 18-20 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature and enjoy your delicious blueberry muffins!
Nutrition Facts
Calories |
2709 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 65.3 g | 326% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 456 mg | 152% | |
| Sodium | 2179 mg | 95% | |
| Total Carbohydrate | 394.5 g | 143% | |
| Dietary Fiber | 10.4 g | 37% | |
| Total Sugars | 197.9 g | ||
| Protein | 38.2 g | 76% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 230 mg | 18% | |
| Iron | 10.5 mg | 58% | |
| Potassium | 583 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
